This is the most wonderful icing! Yummy! I used Dove dark chocolate bars and 1 tbsp Grand Marnier and 1 tbsp Amaretto liquors instead of the rum. I drizzled some over my thoroughly cooled bundt cake (Dark Chocolate Cake II from this site), then refrigerated it, drizzled more, then back to the fridge, again and again about 8 times until it seemed to have sufficient chocolate icing and it was hardened enough to be very pretty. (I had to microwave the unused icing for about 10 seconds before drizzling each time.) For the same cake I also prepared a white/coconut icing using 1 big bar of Lindt white chocolate and a bit less than 2 bars Lindt white/coconut, plus 1 tbsp coconut rum. It didn't harden as well as the chocolate icing but it was delicious. When drizzling as explained above, I drizzled the chocolate, then the white, then the chocolate, then the white, etc. Very pretty to have the white AND the chocolate. Not a cheap cake to make for hubby's work, but aaahhh, the compliments! Thanks for this recipe!!!
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This is the most wonderful icing! Yummy! I used Dove dark chocolate bars and 1 tbsp Grand...